Millet Chili

Millet Chili

1 tablespoon olive oil
1 large white onion, diced
1 green bell pepper, diced
4 cloves of garlic, finely chopped
1 jalapeño pepper, finely chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon cumin
1 (15 ounce) can of corn kernels
1 (15 ounce) can dark kidney beans
1 (15 ounce) can light kidney beans
2 (15 ounce) cans of vegetable broth
1 cup millet
1 (6 ounce) can tomato paste
1 (15 ounce) can diced tomatoes
Optional: Shredded cheddar cheese and sour cream as garnish

Warm olive oil in large saucepan. Sauté onions, peppers, garlic, salt, and pepper for 4-5 minutes until the onions become translucent. Add in corn, beans, broth, spices, and bring to a low boil. Add millet and stir. Cover, reduce heat to medium low and simmer for 30 minutes. Remove lid, add diced tomatoes and tomato paste, and stir. Chili is ready to serve, but additional simmering will improve flavor. Serve with shredded cheddar or sour cream on top.

Yield: 8 servings
Calories: 210
Fat: 2.5g
Fiber: 7g

Heirloom Tomato and Goat Cheese Tartlet

Heirloom Tomato and Goat Cheese Tartlet

HeirloomTomatoBlack-Pepper Crusts (recipe follows)
Pesto (recipe follows, or use your favorite)
3 cups heirloom tomatoes, cut in half
1 tsp. sea salt
1/2 tsp. ground black pepper
1 (4-ounce) package goat-cheese crumbles
Garnish: fresh oregano and micro basil

Preheat oven to 400°. Line a baking sheet with parchment paper, and place prepared Black-Pepper Tartlet Crusts on baking sheet. Spoon about 3 T. Pesto into bottom of each crust. Fill each tartlet with tomatoes, and season evenly with salt and pepper. Sprinkle cheese over tomatoes, and bake for 15 minutes, or until cheese is slightly browned. Garnish with oregano and micro basil, if desired. Serve immediately.

Black Pepper Tartlet Crusts

2 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper
1 cup unsalted butter
3/4 cup sour cream

In the work bowl of a food processor, combine flour, salt, and pepper; pulse to combine. Add butter, and pulse until crumbled. Add sour cream, and pulse until mixture comes together. Remove mixture and form into a disk; wrap with plastic wrap, and refrigerate until firm, at least 2 hours. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut 6 (5-inch) rounds from dough. Place a round in bottom and up sides of each of 6 (4-inch) tartlet pans. Line tartlet crusts with parchment paper to cover bottoms and sides, and top with pie weights. Bake for 15 minutes. Remove from oven; cool slightly. Remove pie weights and parchment paper. Return to oven, and bake for an additional 10 minutes, or until lightly browned. Remove from oven, and cool.

Pesto

3 cups fresh basil leaves
3 T. fresh oregano leaves
3 T. fresh lemon juice
3 garlic cloves, peeled
1/4 cup grated fresh Asiago cheese
1/4 cup toasted pine nuts
1/2 tsp. coarse salt
1/2 tsp. ground black pepper
1/3 cup olive oil

In the work bowl of a food processor, combine basil, oregano, lemon juice, garlic, cheese, and pine nuts; pulse until smooth, scraping down sides of bowl as necessary. Add salt, pepper, and olive oil; pulse until smooth. Prepared pesto can be stored, refrigerated in an airtight container, for up to 3 days.

Lemon Butter Cookies

Lemon Butter Cookies

1 1/4 sticks sofLemonButterCookiestened unsalted butter
1/2 cup sugar
1 large egg at room temperature
1 1/2 tsp. lemon zest
1/2 tsp. vanilla extract
2 cups sifted all-purpose flour
2 T. toasted almond flour
1 cup confectioners’ sugar
3 T. ground freeze-dried raspberries (optional)

In a large bowl and using an electric mixer at medium-high speed, beat butter and sugar together until light and fluffy, about 5 minutes. Beat in egg, lemon zest, and vanilla extract; scrape down sides of bowl. In a small bowl, combine all-purpose flour and almond flour. Slowly add flours to butter mixture, beating until dough just comes together. Remove dough from bowl, shape into a disk, wrap tightly with plastic wrap, and refrigerate for 2 hours. Preheat oven to 350°. Line 2 baking sheets with parchment paper; set aside. On a lightly floured surface, roll dough to just thinner than 1/4 inch. Using various sizes of heart-shaped cutters, cut about 3 dozen cookies, rerolling dough only once, if necessary. Carefully transfer cookies to baking sheets; bake for 7 to 10 minutes, or until edges just turn golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. In a small bowl, sift together confectioners’ sugar and ground raspberries, if desired. Dust cookies lightly with sugar.

Baked Apple Chips

Baked Apple Chips

2 cupAppleChips1s sugar
1 cup water
1/4 cup honey
1/4 cup plus 4 T. fresh lemon juice, divided
1 medium red apple
1 medium Granny Smith apple
1 medium yellow apple

Preheat oven to 200˚. Line 2 rimmed baking sheets with silicone baking mats or parchment paper; set aside. In a large non-stick sauté pan over medium-high heat, combine the sugar, water, honey, and 1/4 cup lemon juice. Bring mixture to a boil, and cook until sugar is dissolved. Remove pan from heat, and cool mixture to room temperature. Fill a large bowl with cool water, and add the remaining 2 T. lemon juice. Cut the apples crosswise into very thin round slices (about 1/16-inch thick) with a manual V-slicer; after slicing each apple, place slices in the water-lemon juice mixture. Remove apple slices from water, and dry with a clean kitchen towel. Dip apple slices, a few at a time, in the cooled syrup, and let sit for 10 minutes. Remove, letting excess syrup drip off, then place slices on the prepared baking sheets; repeat with remaining apples. Bake for 1 hour, or until apples are dry. Turn oven off, and leave apples in the oven for an additional hour. Carefully remove apple slices from the baking sheets, and store in an airtight container for up to 1 week.

Reimagined Waldorf Salad

Reimagined Waldorf Salad

2 Reimagined-Waldorf-Salad-Recipemedium, firm apples (such as honey crisp), cored and sliced
1 small celery root, peeled and julienned
1 small head frisée lettuce, cut into bite-size pieces
1/2 cup red grapes, sliced in half
2 tsp. fresh lemon juice
1 tsp. ground black pepper
1/2 tsp. kosher salt
1 1/2 cups shaved Asiago cheese
1 cup toasted pecans
1/4 cup torn fresh dill
1 recipe Creamy Honey-Dill Vinaigrette
Garnish: microgreens

In a small bowl, combine the apple slices, celery root, frisée, grapes, lemon juice, pepper, and salt; toss to combine. On salad plates, create layers of the apple mixture, Asiago, pecans, and dill. Drizzle each salad lightly with Creamy Honey-Dill Vinaigrette. Garnish with microgreens, if desired, and serve immediately.

Creamy Honey-Dill Vinaigrette

1/2 cup apple cider vinegar
1/4 cup mayonnaise
2 T. honey
1 T. chopped fresh dill
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

In a medium bowl, combine the vinegar, mayonnaise, honey, dill, salt, and pepper; whisk to combine. Refrigerate until ready to serve. Remaining dressing can be refrigerated in an airtight container for up to 3 days.

Cranberry Compote

Cranberry Compote

orange-cranberry-compote_400x4001 (12-ounce) bag fresh cranberries
1 1/2 cups plus 2 T. water, divided
1/2 cup plus 2 T. sugar
1 tsp. orange zest
1/4 cup fresh orange juice
1 T. cornstarch

In a medium saucepan over medium-high heat, combine the cranberries, 1 1/2 cups water, sugar, orange zest, and orange juice. Cook until cranberry skins begin to split, about 5 to 10 minutes. Using a potato masher, crush cranberries until no whole berries remain. Reduce heat to medium-low, and cook, stirring occasionally, until thickened, 5 to 10 minutes. In a small bowl, combine remaining 2 T. water and cornstarch, and stir until smooth. Pour into the cranberry mixture and cook for 6 minutes. Remove from heat, and cool for 15 minutes before serving.

Pear Tarte Tartin

Pear Tarte Tartin

1/2Pear-Tarte-Tatin-1 cup sugar
1/4 cup water
2 T. unsalted butter
1/2 vanilla bean, split lengthwise and scraped, seeds reserved
1/2 tsp. fresh grated ginger
1/4 tsp. ground cinnamon
1/8 tsp. ground cardamom
1/8 tsp. salt
16 Forelle pears, halved, stems and seeds removed
1/2 (17.3-ounce) package puff pastry, thawed
2 cups heavy whipping cream, chilled
1/3 cup confectioners’ sugar

Preheat oven to 375˚. In a small saucepan over medium-high heat, combine the sugar and water. Cook until mixture turns dark amber in color, about 8 minutes. Remove from heat; whisk in the butter, vanilla-bean seeds, ginger, cinnamon, cardamom, and salt. Place 4 pear halves into each of 4 (4-inch) square tart pans, cut side down; pour syrup over pears. Bake for 10 to 18 minutes, or until pears are soft and syrup is thick. Let cool for 10 minutes. On a lightly floured surface, roll out puff pastry sheet, and cut into quarters. Place each pastry square atop pears, tucking edges of dough between pears and sides of pan. Bake for 15 to 20 minutes, or until pastry is golden brown. Cool for 10 minutes. In a medium bowl, whisk together the cream and confectioners’ sugar until soft peaks form. Set aside. Invert a plate over each tart pan. Using a potholder to protect your hands, carefully invert the tarts onto the plates. Serve warm with whipped cream.

Garlic & Herb Popovers

Garlic & Herb Popovers

3 DSCN2336-300x225T. unsalted butter, melted and divided
3/4 cup whole milk
1/4 cup water
2 large eggs
3/4 cup plus 2 T. all-purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. roasted garlic
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/4 cup finely grated Parmesan cheese

Preheat oven to 375Ëš. Divide 2 T. melted butter evenly among the wells of a 6-cup popover pan, brushing each to coat. Place popover pan in oven to preheat. In a large bowl, whisk together the milk, water, and eggs. Gradually whisk in remaining 1 T. butter. Add the flour, salt, pepper, garlic, rosemary, and thyme, and whisk until batter is well combined (batter will be slightly lumpy). Carefully remove hot popover pan from oven, and ladle the batter evenly among popover cups; sprinkle each evenly with Parmesan cheese. Bake for 35 to 40 minutes, or until puffed and golden. Do not open the oven during baking time. Remove popovers from pan. Using a small, sharp knife, make a small slit in the side of each popover to release steam. Serve immediately.

Apple Crumb Cakes with Calvados Crème Anglaise

Apple Crumb Cakes with Calvados Crème Anglaise

3Apple-Crumb-Cake-Recipe 2/3 cups all-purpose flour, divided
1 2/3 cups firmly packed light brown sugar, divided
2 tsp. ground cinnamon, divided
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1 cup buttermilk
1 tsp. vanilla extract
1 cup unsweetened applesauce
1/4 cup unsalted butter, melted and divided
2 eggs, lightly beaten
2 egg whites, lightly beaten
2/3 cup sliced almonds
2/3 cup quick-cooking oats
1 recipe Calvados Crème Anglaise

Preheat oven to 350Ëš. Line the wells of a 12-well square muffin pan with paper liners, or spray with nonstick cooking spray with flour. In a large bowl, combine 3 cups flour, 1 cup brown sugar, 1 tsp. cinnamon, baking powder, baking soda, salt, and nutmeg; whisk to combine. In a medium bowl, combine the buttermilk, vanilla extract, applesauce, 2 T. melted butter, eggs, and egg whites. Whisk to blend. Make a well in the center of the flour mixture, then pour the milk mixture into the well. Stir until dry ingredients are just moist. Spoon the batter into the prepared pan. In a separate medium bowl, combine the almonds, oats, remaining 2/3 cup flour, remaining 2/3 cup brown sugar, remaining 1 tsp. cinnamon, and remaining 2 T. melted butter. Stir with a fork until mixture is crumbly. Sprinkle mixture evenly over top of batter in pan. Bake for 15 to 20 minutes, or until a wooden pick inserted near the center comes out clean. Cool cakes in pan for 15 minutes; transfer to wire racks to cool completely or serve warm. Remove paper liners before serving; serve with Calvados Crème Anglaise.

Calvados Crème Anglaise

2 cups half-and-half
1/2 cup sugar
1/4 cup Calvados
1/2 vanilla bean, split lengthwise and split, seeds removed and reserved
1/8 tsp. salt
6 large egg yolks, lightly beaten

In a medium saucepan over medium heat, whisk together the half-and-half, sugar, Calvados, vanilla bean, and salt. Cook, whisking often, until mixture just begins to boil; immediately remove from heat. In a medium bowl, lightly whisk the egg yolks. Using a ladle, slowly stream about 1 cup of the hot half-and-half mixture into the egg yolks, whisking constantly; repeat. Return the yolk-half-and-half mixture to the saucepan and cook over medium heat until mixture is thick enough to coat the back of a wooden spoon, or until mixture registers 170 on an instant-read thermometer. Remove from heat; using a fine-mesh sieve, strain the mixture into a stainless steel bowl set in an ice bath. Discard vanilla bean and any solids. Stir until mixture comes to room temperature. Cover the surface of the crème anglaise with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours.

Italian Herb Baked Spinach Chips

Italian Herb Baked Spinach Chips

IMG_9342_22 cups fresh spinach (choose the big, healthy-looking leaves)
Few drop of extra virgin olive oil
McCormicks Italian Blend Seasoning
Salt

Preheat oven to 325. Place spinach in a large bowl. Add a few drops of olive oil and mix with your hands until each leaf is lightly coated in oil. Be careful not to use too much oil or the spinach will not crisp up in the oven. Sprinkle the spinach with Italian herb seasoning and salt. Taste one of the leaves to make sure you are using enough seasoning. (You won’t need a lot of seasoning). Arrange the spinach in a single layer (don’t let them overlap) on a baking sheet lined with parchment paper or lightly oil nonstick foil. Bake for 8 minutes. Watch them carefully after the 8 minute mark if they are not done. Let sit on the baking sheet for about 2-3 minutes. Remove from baking sheet and enjoy! TIPS: Be SUPER careful not to use too much olive oil. Only a few drops. Spinach will shrink A LOT in the oven so don’t be alarmed.

Leeky Linguine with Shrimp

Leeky Linguine with Shrimp

picRotwfB1 pound large shrimp, shelled and deveined (after trying this, I think it would work well with chicken as well!)
1/4 C. EVOO
1 T. grated lemon peel
2 cloves garlic, grated or finely chopped
1/2 tsp. crushed red pepper
Salt and black pepper
1 pound fresh linguine
4 leeks – trimmed, halved lengthwise, thinly sliced crosswise and washed
1/2 C. dry white wine or vermouth
1/3 C. finely chopped flat-leaf parsley (a generous handful)

In a bowl, toss the shrimp with 2 T. EVOO, the lemon peel, garlic and crushed red pepper; season with salt and black pepper. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente, about 5 minutes. While the pasta is working, in a large skillet, heat the remaining 2 T. EVOO, 2 turns of the pan, over medium-high heat. Add the leeks, season with salt and black pepper and cook until wilted, about 5 minutes. Push the leeks to the side of the pan, add the shrimp to the skillet and cook until pink and firm. Pour in the wine and stir, scraping up any browned bits from the bottom of the pan. Add the pasta to the skillet; season with salt and black pepper. Add the parsley and toss.

Sopa de Garbanzo (Chickpea Soup)

Sopa de Garbanzo (Chickpea Soup)

2314324979_2c56bb40dd_o3 T. oil
1⁄2 small onion, chopped
1 clove of garlic, chopped fine
1⁄2 T. fresh mint leaves or 1⁄2 teaspoon dried
11⁄2 cups chicken broth
1 cup cooked garbanzos (canned or cook ½ cup dry) save liquid
salt and pepper to taste
3 eggs

Heat half of oil in a skillet and sauté onion and garlic until soft. Put them in a blender or processor with about 1⁄2 cup of cooking liquid from beans. Puree and add to saucepan. Mix in remaining broth and simmer about 5 minutes. Season to taste with salt and pepper. Heat remaining oil in skillet and fry eggs to your preferred degree of doneness. Put an egg into each of 3 soup bowls and pour soup over. 3 servings.

20 Minute Ham and Cheese Tarts

20 Minute Ham and Cheese Tarts

2 Shee045e32c2b2bafed3057ccc406fad9369ts Puff Pastry, thawed
1/2 cup Flour, for dusting
1 Egg
2 T. Water
2 cups Shredded Cheese
1/2 pound Black Forest Ham Deli Meat, thinly sliced
2 Tomato’s, thinly sliced (optional)
1/2 cup Wilted Spinach (optional)
Tomato Soup, Accompaniment

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet. On a lightly floured surface roll out thawed puff pastry into a 12×9″ rectangle. Cut in half lengthwise, yielding 2 4-½” strips. Cut those two strips crosswise into thirds, to yield six 4×4 ½” pieces. Repeat with second puff pastry sheet. With a knife, score ½” border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the dough within the border of each piece. This will help keep the middle of each piece from rising. Sprinkle shredded cheese in the middle of each tart. Sprinkle ham over the top of the cheese. If using tomato and spinach, add those on prior to topping with ham. In a small dish or cup, whisk together the egg and water. Using a pastry brush – brush the edges of the puff pastry with the mixture. This will help the edges turn golden brown and crispy. Bake for 20 minutes, or until golden brown, on the middle rack and rotate the baking sheet half way through baking. Remove from baking sheet and cool on a wire rack. Serve warm or room temperature.

Butternut Squash Risotto with Balsamic Roasted Cauliflower and Brussels Sprouts

Butternut Squash Risotto with Balsamic Roasted Cauliflower and Brussels Sprouts

bnq1 head of cauliflower
2 pints of brussels sprouts
4 T. balsamic vinegar
1 T. olive oil
salt and pepper

4 1/2 cups chicken or vegetable broth
1 medium butternut squash, chopped into cubes
2 T. olive oil
3 T. butter (cut in two pieces)
3 cloves of garlic, minced
1 large yellow onion, chopped
1 1/2 cups arborio rice
1 cup dry white wine
Salt and pepper
1 cup grated Parmesan cheese

Preheat the oven to 400 degrees. Cut cauliflower into bite sized florets and cut trimmed brussels sprouts in half. In a mixing bowl, toss the cauliflower and brussels sprouts with the balsamic vinegar, olive oil, salt and pepper. Roast on a foil-lined sheet pan for 20 minutes, stir the mixture, and then roast for another 10 minutes. While vegetables are roasting, bring 2 cups of broth to a boil in a large sauce pan. When boiling, put a steamer basket in the bottom and layer in the butternut squash cubes, cover and steam until fork tender, about five minutes. Mash or puree the butternut squash (I mashed this time and left some bite sized pieces but decided I prefer the smoother texture when I pureed the squash in the past). To the saucepan with the steaming liquid, add the remaining 2 1/2 cups of broth and squash. Simmer to warm on low heat. Meanwhile, in a large dutch oven or pot, heat olive oil and melt in half of the butter. When butter is melted, sauté chopped onion and garlic, until the onions are translucent. Add the rice and stir until rice is translucent. Add the white wine and stir until evaporated. One cup at a time, add warm stock to rice pot. Deep stir until most recent cup of stock is absorbed, follow up with another ladleful until the rice is tender. Stir in remaining butter and half of the parmesan cheese before enjoying.

Broiled Balsamic Tomatoes with Spinach & Mozzarella

Broiled Balsamic Tomatoes with Spinach & Mozzarella

a911fc92bb6f814555585b412604bc7f2 Good Quality Tomatoes
Balsamic Vinegar
EVOO
Spinach
Garlic
Salt & Pepper
Mozzarella

Cut tomatoes in half, sprinkle balsamic vinegar over the cut sides. Place in Ziploc bag, add a little extra vinegar and set aside. Marinate tomatoes in balsamic vinegar for 30 minutes. While marinating, mince garlic. Heat a small amount of EVOO over medium heat and add the garlic, stirring constantly. Add in spinach, toss to coat, cover and remove from heat to allow spinach to wilt. Remove tomatoes from bag and lay on a baking sheet; season with salt and pepper. Bake for 7 minutes at 350 degrees. Then top with sautéed spinach and mozzarella. Broil until cheese melts.

Chinese Barbecue Ribs (Char Sui)

Chinese Barbecue Ribs (Char Sui)

6358d074a5e845ce4d49c85d3eeb1c8bRibs: 2 slabs of baby back ribs, cut into individual bones
or
Pork: 4 pounds pork loin cut into strips across the grain, about 1″ wide, 2″ tall

1/2 cup hoisin sauce
1/2 cup brandy (or rum or bourbon)
1/4 cup honey
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 tablespoons hot sauce such as Tabasco
2 tablespoons powdered ginger
2 tablespoons powdered onion
1 tablespoon powdered garlic
1 tablespoon five spice powder
1 teaspoon red food coloring

About the ribs. Many Chinese restaurants use spareribs that are chopped into 3-4″ riblets with a cleaver. If you want, your butcher can make you riblets with her band saw. If not, you can do them whole. I like baby backs for this recipe because they are meatier on top of the bone.

About the Chinese ingredients. There are no substitutes for hoisin sauce, five spice powder, or sesame oil. They are responsible for most of what we think of as the flavor of Chinese food in the US. Five spice powder is easy to make at home (click the link above for my recipe), but the others are not easily made. Click on the links for more info on these ingredients. If you have trouble finding them in your grocery store, try Amazon.com.

About the hot sauce. If you have an Asian-style chili sauce you can use it, but any old hot sauce will work fine in this marinade since it provides more heat than flavor. The recipe above produces mild heat. Add more if you love pain.

About the food coloring. Food coloring is necessary for the authentic color. I am told by readers that you can substitute beet root powder for the red food coloring or fermented bean red curd, but I’ve never tried them. There is very little used in this recipe and most is discarded with the unused marinade. There are natural food colorings made from achiote and its seeds annato, or cochineal (a.k.a. carmine), an insect. If you want to leave it out, the food will still be great, but it won’t have the traditional festive color.

Optional. After about 2 1/2 hours, paint the meat with a glaze of honey and roast an additional 30 minutes. Then garnish with sesame seeds or chopped chives or chopped green onions.

Mix the marinade thoroughly in a bowl. Don’t skip the booze. It helps penetrate, and even if you’re a teetotaler, don’t worry, there isn’t any measurable alcohol in the meat. Yes, I know alcohol can dry meat out, but I just think it works well in this case. If you must skip it, use apple juice or water, but booze is better. You can substitute fresh ginger and garlic for powdered ginger and garlic if you wish. Marinate the meat for at least 1 hour in a metal bowl or zipper bags. Overnight is better. Discard the used marinade. It is contaminated with meat juice. Don’t marinate in a plastic bowl. The coloring might stain it. As much as I am a fan of outdoor cooking, this meat also tastes great cooked in an indoor oven. Either way, heat your grill or oven to about 225°F. If you are grilling, set up in a 2-zone or Indirect system. Make sure the meat is not directly over the flame on a grill. If necessary, put a pan of water with a rack on top of it under the meat. Indoors, this is important or drippings will burn in the pan. Roast ribs for about 3 hours without wood (I think it is cleaner and brighter sans lumber), loin strips for about 1 1/2 hours.

Pan Roasted Halibut with Soy-Lemon Sauce

Pan Roasted Halibut with Soy-Lemon Sauce

4 6-ounce center-cut halibut fillets, skin offhalibut
2 large minced shallots
1 pint cherry tomatoes, halved
2 T. white wine
2 T. soy sauce
1/3 C. chopped preserved lemons
1/4 C. chopped chives
Kosher salt and freshly ground black pepper to taste
Extra virgin olive oil to cook

Pre-heat oven to 400 degrees. In a large sauté pan or cast iron skillet, coated lightly with olive oil, season the halibut and sear until brown on top side, about 2 minutes. Flip halibut and add shallots and tomatoes in between the pieces of fish, drizzle some extra virgin olive oil place in oven. Roast for about 12-14 minutes until cooked through. Transfer the fish to a plate and place pan on high heat. Deglaze with wine and add preserved lemons and soy sauce. Reduce by half and add naturally brewed soy sauce. Check for seasoning. Plate fish and encircle with sauce. Garnish with chives.

Red Onion, Parsley, and Preserved Lemon Salad

Red Onion, Parsley, and Preserved Lemon Salad

3 C. thinly sliced red onions
1/2 C. coarsely fresh flat-leafed parsley leaves
2 T. olive oil
Peel of 1/8 preserved lemon cut into julienne strips, plus 1/3 C. preserved lemon juice or fresh lemon juice to taste
1 large garlic clove, minced
1/4 tsp. ground coriander
A pinch cayenne, or to taste
Coarse salt to taste

In a bowl cover onions with cold water and soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally, 15 minutes.

Almond Crusted Chicken Breasts stuffed with Cherries

Almond Crusted Chicken Breasts stuffed with Cherries

8 (6 ounce) boneless skinless chicken breast halves
1/4 cup dried apricots
3/4 cup dried cherries
2 eggs
1/4 cup flour
2 tablespoons olive oil
1/2 cup water
salt and pepper
1 1/2 cups whipping cream
1 cup tawny port
1 1/2 tablespoons chopped shallots
1/2 cup finely chopped whole blanched almonds or slivered almonds
2 tablespoons unsalted butter
1/2 cup dry breadcrumbs

In small bowl combine cherries, apricots, port and water. Cover and set aside 6 hours or overnight. Drain liquid into small saucepan. Salt and pepper both sides of chicken breasts. Spoon about 2 tablespoons fruit onto center of each chicken piece. Fold both sides over fruit to overlap, and secure with bamboo skewer or wooden picks. Into three shallow bowls place flour, egg and almonds mixed with bread crumbs. Thoroughly coat each filled chicken piece with flour, then egg, then almond mixture. Place on plate in single layer; cover and refrigerate 30 minutes. Heat oven to 375 degrees. In 12-inch skillet heat butter and oil over medium heat. Pan-fry the chicken bundles, turning once, until well browned, about 5 minutes on each side. Transfer to baking sheet and finish cooking in center of oven 8 to 10 minutes, being sure chicken juices run clear. Meanwhile, add the shallots to the port mixture and reduce by half over medium-high heat. At the same time, in another saucepan, reduce the cream by half. Strain the port mixture into the reduced cream. Season with salt and pepper. Ladle hot sauce onto eight serving plates, dividing equally. Remove skewers and place chicken on sauce. Garnish with mint sprigs, if desired.

Tomato, Onion, and Roasted Lemon Salad

Tomato, Onion, and Roasted Lemon Salad

1tomato-onion-and-roasted-lemon-salad-940x560 lemon, halved lengthwise, thinly sliced, seeds removed
1 tablespoon thinly sliced fresh sage leaves
½ teaspoon sugar
2 tablespoons olive oil, divided
1 tablespoon pomegranate molasses
½ teaspoon ground allspice
Kosher salt and freshly ground black pepper
1½ pound mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved
½ small red onion, thinly sliced
¼ cup fresh flat-leaf parsley leaves with tender stems
¼ cup fresh mint leaves, torn if large
¼ cup purple sprouts or microgreens (optional)

Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry. Gently toss lemon slices with sage, sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool. Whisk pomegranate molasses, allspice, and remaining 1 T. oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.

Lemon Parmesan Pork Chops

Lemon Parmesan Pork Chops

9a283e71a95127aaaddc855f22fcd9402 large eggs
1 cup panko bread crumbs
¾ cups grated Parmesan cheese
Zest of 1 lemon
4-6 boneless thin cut pork loin chops
Salt and freshly ground black pepper
6 T. olive oil
Lemon wedges for serving (optional)

Whisk the eggs in a pie plate to blend. Place bread crumbs in another pie plate. Place the cheese and lemon zest in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with cheese and lemon mixture, patting to adhere. Dip the chops into the eggs, then coat completely with the panko bread crumbs, patting to adhere. Heat up 3-6 tablespoons of olive oil in a large skillet over medium heat. Add pork chops and cook about 6 minutes on each side, or until nice and golden brown and the temperature reaches 150 degrees in the center of the meat. *Optional-Serve with lemon wedges. Squeeze lemon juice over top of chops and enjoy!

Moroccan Chicken with Lemon and Olives Recipe

Moroccan Chicken with Lemon and Olives Recipe

2 tsp. paprikamc
1 tsp. ground cumin
1 tsp. ground ginger
1 tsp. turmeric
1/2 tsp. cinnamon
1/4 tsp. freshly ground pepper
2 T. olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
Salt
3 cloves garlic, minced
1 onion, chopped
The rind from 1 preserved lemon, rinsed in cold water, pulp discarded, rind cut into thin strips
1 C. green olives, pitted
1/2 C. water
1/2 C. raisins
1/4 C. chopped fresh cilantro
1/4 C. chopped fresh flat-leaf parsley

Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices. If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser on the heating element to prevent the tagine from cracking, and place the olive oil in the tagine and heat it on medium heat. If you do not have a tagine, you can use a thick-bottomed, large skillet with a cover. Heat the oil in the skillet on medium high heat. In either case, sprinkle the chicken pieces very lightly with salt (go easy on the salt, the olives and preserved lemons are salty) and place skin side down in the tagine or skillet for 5 minutes, until lightly browned. Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes. Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 C. water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender. Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste. Serve with couscous, rice, or rice pilaf.

Pan Poached Alaskan Salmon Picatta

Pan Poached Alaskan Salmon Picatta

½ cup water
2 tsp. lemon juice
1/8 tsp. chicken broth granules
2 (4 to 6 oz. each) Alaska salmon steaks or fillets, thawed if necessary
1 T. butter
1 T. capers
Black pepper, to taste
Chopped parsley, for garnish
Cooked noodles, optional

Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer and place salmon steaks or fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove salmon from pan; keep warm. Boil remaining liquid in pan until it reduces to approximately ¼ cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley. Server on a bed of cooked noodles, if desired.

Tootsie Rolls

Tootsie Rolls

1 Cup Sugar
1/2 Cup light corn syrup
2 Tablespoons shortening
4 teaspoons cocoa
2 Tablespoons evaporated milk
1/2 teaspoon vanilla

In a bowl, combine sugar, shortening and cocoa. Mix well, and pour into a saucepan. Bring to a boil, and then simmer until temperature reaches 275 degrees (you will need a candy thermometer). Allow to cool for about ten minutes; add the evaporated milk and vanilla. Use an electric mixer to beat until very thick. Scrape candy onto a lightly greased cookie sheet and allow to cool. When cool, mold pieces into desired size and shape.

Baked Oven Fries

Baked Oven Fries

3 r2a6cb18786958142a7bbea9b8f79e5a4usset potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
5 T. vegetable, canola or peanut oil, divided
¾ tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste

Preheat the oven to 475Ëš F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside. Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning. When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.

Preserved Lemon Hummus

Preserved Lemon Hummus

Goodie-Godmother-Preserved-Lemon-Hummus1 preserved lemon, rinsed under cold water, pulp and rind roughly chopped
1/2 C. sesame tahini
2 T. miso paste
2 cloves garlic, peeled
1/4 tsp. cayenne pepper
4 T. olive oil
1 16-ounce can chickpeas (keep the liquid)

Combine the lemon, tahini, miso, garlic, cayenne, olive oil, chickpeas, and 4 T. of chickpea liquid in a blender or food processor. Blend until smooth. Add more chickpea liquid if necessary to get to a good, silky consistency. I predict you will taste this to see that it is the right consistency, and then you will eat most of it out of the blender. This is that kind of hummus.

Easy Roasted Shrimp with Green Goddess Dip

Easy Roasted Shrimp with Green Goddess Dip

untitled1 pound large raw shrimp (12-15 count ideal, 16-20 count okay), peeled and deveined with tail on
1 tablespoon olive oil
salt and pepper, to taste

1/2 cup mayonnaise
4 scallions, trimmed and roughly chopped (use white and green)
1/2 cup fresh basil leaves (about 12 to 15 large leaves)
2 tablespoons lemon juice
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1/4 teaspoon garlic powder
1/2 cup plain Greek yogurt (I use 0% fat; sour cream including lite versions may be substituted)

Shrimp – Preheat oven to 400F. Place shrimp on a baking sheet (I line with foil for easy cleanup), drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat. Bake for about 7 to 10 minutes, or until just pink, firm, and cooked through; don’t overbake. Baking time will vary based on size of shrimp. While shrimp are baking, make the dip. Dip – To the canister of a food processor, add the mayo, scallions, basil, lemon juice, salt, pepper, garlic, and blend on high speed until combined, about 1 minute. Add the Greek yogurt and blend until combined. Taste, check for seasoning balance, and make any necessary adjustments (more salt, pepper, garlic, lemon, etc.). Transfer to a bowl and serve with shrimp. Dip will keep airtight in the fridge for up to 1 week (make a double-batch and use as a veggie dip or salad dressing). Shrimp are best warm and fresh but will keep airtight in the fridge for up to 3 days.

Preserved Lemon Kale Caesar

Preserved Lemon Kale Caesar

a4118d6e194763119b26581aa9812abd4 ounces (about 1/4 loaf) any seeded sourdough bread
2 T. olive oil
1/2 tsp. salt
1 large bunch lacinato kale, washed and dried, removed from the stalks, and torn into 2-inch pieces
1 T. red wine vinegar
The flesh of 1 preserved lemon, rinsed under cold water (peel right off of the peel and remove the seeds)
The rind of 1/2 preserved lemon, roughly chopped
2 garlic cloves, peeled
1 tsp. honey
Fresh-ground black pepper
1/3 C. olive oil
1 egg yolk
1/2 C. grated Parmesan cheese

Make the croutons: Preheat the oven to 350 degrees. Tear the bread into rough, bite-size pieces and toss with the olive oil and salt. Spread on a baking sheet, and bake for 12 to 15 minutes, stirring occasionally. Set aside to cool. Make the dressing: Combine the vinegar, preserved lemon flesh, garlic, honey, and pepper in a blender. Blend until well combined. Then, with the motor running on low speed, slowly add the olive oil through the whole in the lid of the blender. Stop the motor and add the egg yolk. Blend for a few seconds. Pour 3/4 of the dressing over the kale and toss well. Taste, and add more dressing if you think it needs it. Sprinkle the Parmesan, chopped lemon rind, and croutons over top of the salad and toss again.

No-Bake Double Chocolate Peanut Butter Granola Bars

No-Bake Double Chocolate Peanut Butter Granola Bars

chocpbgranolabars-72/3 cup light corn syrup (brown rice syrup to keep vegan or honey may be substituted)
Heaping 1/2 cup creamy peanut butter
1/4 cup light brown sugar, packed
1/4 cup unsweetened natural cocoa powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt, optional and to taste
2 cups quick cook oats (Quaker, Bob’s, or similar; don’t use whole-rolled oats, pulse/grind briefly if that’s what you have)
2 cups crispy rice cereal (Rice Krispies, Erewhon, or similar)
1 cup mini semi-sweet or dark chocolate chips, divided

Line an 8×8-inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside. In a large, microwave-safe bowl combine corn syrup, peanut butter, brown sugar, and heat on high power for 1 minute; stir to combine. Return bowl to micro and heat for 1 more minute on high power, and stir to combine. Add vanilla, cocoa, optional salt, and whisk to combine. Add oats and stir to combine. Add 1 cup rice cereal and gently stir to combine so cereal doesn’t become too crushed. Slowly add the second cup of cereal, stirring while adding to incorporate. Mixture will be very thick, which is good so bars hold together after they’re set up. However, if your mixture seems extremely thick or dry, and doesn’t quite need the entire second cup or cereal, refrain from adding it all. Add 3/4 cup chocolate chips and stir to combine. The mixture is warm and chips will likely begin to melt, which is okay but the less stirring, the less melting. Reserve remaining 1/4 cup chips. Turn mixture out into prepared pan and pack it down firmly with a spatula or hands. Evenly sprinkle with the remaining 1/4 cup chocolate chips and very lightly tap them down with a spatula. Cover pan with a sheet of foil (to prevent fridge/freezer smells) and place pan in the fridge for at least 2-3 hours or in the freezer for at least 1 hour, or until bars have set up. Using foil overhang, remove bars from pan, place on cutting board, and slice. Mine are sliced 4-inches long by 1/2-inch wide, similar in size and shape to Quaker Chewy Granola Bars. Wrap bars individually in plasticwarp. Bars will keep wrapped in plasticwrap inside a large ziplock at room temperature for up to 1 month, in the fridge for up to 2 months, or in the freezer for up to 6 months.

Crescent Topped Cheeseburger Casserole

Crescent Topped Cheeseburger Casserole

0df33074-9d41-4489-956e-c1de3c5eef0b1 lb lean (at least 80%) ground beef
1/4 C. chopped onion
1/4 C. chopped dill pickles
1/2 C. water
1/2 C. ketchup
1 T. yellow mustard
1/8 tsp. pepper
1 1/2 C. shredded American cheese (6 oz)
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 egg, beaten
1 T. sesame seed

Heat oven to 375°F. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in pickles, water, ketchup, mustard and pepper. Spoon beef mixture into 11×7-inch (2-quart) glass baking dish. Sprinkle with cheese. Unroll dough; press into 12×8-inch rectangle. Cut into 6 squares; place on top of cheese. Brush with egg; sprinkle with sesame seed. Bake 25 to 30 minutes or until deep golden brown.

Bacon Curls

Bacon Curls

bcurls

Take strips of bacon and wrap around either rolled up tin foil or wooden dowels. Cook bacon in an oven until cooked thoroughly and let cool on a paper towel-lined plate. Remove the foil or dowels carefully and serve as a fancy addition to your breakfast plate!

Onion Pull Apart Rolls

Onion Pull Apart Rolls

2bf99d5da9bac485c4532236c918a518e Tablespoons water
1/2 cup dehydrated onion or dried minced onion
3 cups bread flour
2 1/3 teaspoons salt
1/4 cup sugar
3 teaspoons instant yeast
1 cup whole milk plus 1 to 2 Tablespoons if needed
3/4 cup softened butter, divided

Combine water and dehydrated onion; allow onions to soak for 20 minutes or until moistened. Combine bread flour, salt, granulated sugar, and the instant yeast in an electric mixer with dough hook attachment. Mix on low speed for 30 seconds. Add milk, and 1/4 cup of butter. Mix on low speed for 2 minutes until all ingredients are moistened. Add half of the onions and 1 to 2 tablespoons of milk if needed. Increase speed to medium-low and mix until dough forms. Cover bowl with a dry towel dusted with flour and allow the dough to rest for 5 minutes. On a floured surface, roll the dough into a 12 by 9 inch rectangle, and spread the softened butter over one half of the dough. Fold dough in half and gently roll the dough back to a 12 by 9 inch rectangle, being careful not to squish the butter out. Fold the dough in thirds toward the center and roll the dough back to a 12 by 9 inch rectangle. Place dough on a paper-lined plastic tray and refrigerate for 90 minutes. Place dough back on floured surface and fold in half in the opposite direction as before. Roll back into a 12 by 9 inch rectangle. Fold the dough in thirds toward the center and roll back into a 12 by 9 inch rectangle. Place dough back on paper-lined tray, cover, and return to the refrigerator for 2 hours. Preheat oven to 350 F; grease a metal 12-muffin pan. Remove dough from refrigerator and cut into thirds lengthwise. Cut each strip into fourths. Curl each piece of dough into a circle and place in greased pan so that the layered edges are facing up. Sprinkle the remaining onion over the rolls. Place the pans in a warm moist area for 20 to 30 minutes; dough will rise slightly. Bake for 15 to 20 minutes or until goldenbrown. Serve warm with butter.

Spicy Potato Tagine with Preserved Lemon and Olives

Spicy Potato Tagine with Preserved Lemon and Olives

tagine2 pounds red potatoes
1 small onion, grated and squeezed dry, plus 1 medium onion, thinly sliced
3 T. extra virgin olive oil
1/3 C. grated tomato (discard skin)
1/4 tsp. ground ginger
1/4 tsp. hot Hungarian paprika
Pinch of ground cumin
1 tsp. crushed garlic
1 bay leaf
1/4 fresh lemon
2 T. chopped flat-leaf parsley
2 T. chopped fresh cilantro
Salt
4 to 5 dry saffron threads, crumbled
24 juicy purple or tan olives
1/2 preserved lemon

Peel the potatoes and thickly slice into a bowl of cold water. In heavy saucepan set over moderate heat, cook the grated onion in olive oil until melting, 3 to 4 minutes. Add the tomato, ginger, paprika, cumin, and garlic. Cook, stirring, for 2 more minutes. Drain the potatoes and add to the pan with the thinly sliced onion, the bay leaf, and the fresh lemon quarter. Toss to coat the potatoes, onion, and lemon quarter with the parsley, cilantro, and salt to taste. Add the saffron and 1 1/2 C. hot water and bring to a boil. Reduce the heat to very low and simmer until the potatoes are tender, about 40 minutes. Use a slotted spatula to transfer to a covered serving dish to keep warm. Discard the lemon. Add the olives to the liquid and boil until the pan juices are reduced to a thick sauce. Correct the seasoning, pour over the potatoes, and garnish with the preserved lemon. To grate tomatoes: Halve and gently squeeze to remove the seeds. Grate the tomato halves, cut side facing the coarsest side of a box grater or flat shredder. You will be left with just the tomato skin on your hand; discard. Wolfert recommends cooking this dish the way Moroccans traditionally do: in a clay pot such as a Mexican cazuela or Moroccan tagine. The porous clay absorbs liquid from the dish, then slowly releases steam as it heats, which results in a more flavorful, juicy dish. Moroccan tagines are available at www.tagines.com. A note of warning: Clay pots are sensitive to rapid temperature changes, which can cause cracking. Don’t put anything hot in a cold tagine or anything cold in a hot tagine. Consider investing in a flame-tamer or heat-diffuser (a metal plate that’s placed over the burner) to distribute heat evenly.

Zesty Italian Crescent Casserole

Zesty Italian Crescent Casserole

dea859a0-23ef-4fbf-84eb-bd3e46dcc1f91 lb. lean ground beef
1/4 C. chopped onion
1 C. tomato pasta sauce
6 oz. (1 1/2 C.) shredded mozzarella or Monterey Jack cheese
1/2 C. sour cream
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/3 C. grated Parmesan cheese
2 T. butter or margarine, melted

Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated. Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well. Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11×7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture. Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough. Bake at 375°F. for 18 to 25 minutes or until deep golden brown.

Birds Nest Egg Cups

Birds Nest Egg Cups

1 24 bnecoz. bag of shredded hash browns
2 tsp. salt
1 tsp. pepper
2 T. oil (I use olive oil)
1/3 C. shredded cheddar
Bacon bits or 8-10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin

Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 C. shredded cheese.  Divide amongst the cups in your muffin tin, making sure to grease tin beforehand. Bake hash browns at 425 degrees for 15-18 minutes or until toasty. Once they’re finished, take them out and lower the temp of the oven to 350 degrees. Crack an egg into each of the cup. Top with bacon and a sprinkle of extra cheese. Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them). Slide a knife along the edges to remove from pan when cooled. Notes: I like to break the yolks in my eggs a bit once I put them into the hash brown cups.

Crispy Edamame

Crispy Edamame

1edamame (12 oz.) package frozen shelled edamame (green soybeans)
1 T. olive oil
1/4 C. grated parmesan cheese
Salt & pepper to taste.

Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain. Spread the edamame beans into the bottom of a 9×13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper. Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.

Spinach and Cheese Strata

Spinach and Cheese Strata

strata3 T. unsalted butter
1½ C. onion, finely chopped
2 (10 oz.) packages frozen chopped spinach, thawed and drained
1 tsp. salt, divided
½ tsp. pepper, divided
Dash freshly grated nutmeg
8 C. cubed French or Italian bread, cut into 1-inch cubes
6 oz. coarsely grated Gruyere (about 2 C.)
2 oz. finely grated Parmesan (about 2/3 C.)
9 large eggs
2¾ C. milk

Melt the butter in a medium skillet over medium heat. Add the onions to the pan and sauté until soft, about 5 minutes. Add ½ tsp. of the salt, ¼ tsp. of the pepper, and the nutmeg, and continue to cook for 1 minute more. Stir in the spinach, remove from the heat and set aside. Butter the inside of a 2½-3 quart baking dish. Layer the bottom of the dish with one third of the bread cubes. Top with one third of the spinach mixture and one third of each of the cheeses. Repeat these layers twice more with the bread, spinach and cheese. In a medium bowl, combine the eggs, milk, the remaining ½ tsp. of the salt and ¼ tsp. of the pepper. Whisk together until blended. Pour the mixture evenly over the bread and spinach layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours or up to 1 day. Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350 F. Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes. Let stand at least 5 minutes before serving.

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

8176488372_e477eaa366For the casserole:
1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4 pound thin sliced baby Swiss cheese

4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon dijon mustard
1 1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper

6 tablespoons butter
1 1/2 cups panko bread crumbs
1 1/2 teaspoons crushed dried parsley
salt and pepper to taste

Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside. Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.

To make the sauce: Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

To make the topping: Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.

Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

Pancake Apple Rings

Pancake Apple Rings

applepancakeApple cider
Lemon juice and zest
Cinnamon
1 C. Bisquick Baking Mix
1 Egg
1/2 C. Milk
1 Tsp. Pumpkin Pie Spice
Zest of 1/2 Lemon
2 Medium Apples, pared and cored

To make hot apple cider syrup: Add apple cider, lemon juice and zest, and cinnamon to a saucepan and bring to a boil. (Use your own comfort/judgement with how much to mix.) Reduce the liquid to a syrup consistency, by half. Beat baking mix, egg and milk with rotary beater until smooth. Add pumpkin pie spice and lemon zest to batter and mix until incorporated. Grease griddle. Core and cut apples crosswise in 1/8-inch slices. Using a toothpick dip slices into batter. Cook on hot griddle until golden brown, turning once. Serve hot with apple cider syrup.

Bread Dipping Spices

Bread Dipping Spices

Bread Dipping Sauce1 T. chopped Italian flat leaf parsley
1 T. minced garlic
1 tsp. dried thyme
1 tsp. dried oregano
1 T. fresh Basil
1/8 tsp. dried rosemary (or 1/2 tsp. fresh)
1 tsp ground black pepper
1/2 tsp. kosher salt
1/8 tsp. ground red pepper (or 1/4 tsp. red pepper flakes)
1/2 tsp. extra virgin olive oil
1/8 tsp. fresh lemon juice

Place all ingredients except olive oil & lemon in a blender or food processor and chop until all ingredients are similar in size. Stir in the olive oil & lemon juice. In a small dish, place 1 1/2 tsp. spice mixture. Pour 3-4 T. extra virgin olive oil over top of the spice mixture. Serve with French bread for dipping.